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PREP 15 minutes
TOTAL 2 hours 20 minutes
Serves
US | METRIC

INGREDIENTS

Marinade
  • 500 g chicken thighs boned and diced
  • 1 tbsp Korma paste
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • 1 tbsp garam masala
  • 1 Heaped teaspoon ginger grated
  • 1 Heaped teaspoon minced garlic
  • 70 ml natural yoghurt
  • 1 tbsp lemon juice
Curry Base
  • 2 onions sliced
  • 1 tbsp garlic minced
  • 1 Heaped teaspoon ginger grated
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp korma paste
  • 1 tbsp tomato puree
  • 300 ml water
  • 250 g basmati rice
  • 3 tbsps fresh coriander

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Store Cupboard Chicken Biriyani

Store Cupboard Chicken Biriyani

This may on first glance look like a long list of ingredients but the spices are all a bonus to add levels of flavour to this fragrant rice dish. I added them as I had them in my store cupboard but at the very least a good shop bought curry paste will be perfect. Serve with a garlic naan bread on the side to mop up that curry sauce.

1: Stir the chicken into the marinade ingredients then leave to stand for at least an hour. Fry the chicken in a large pan over a high heat for 3-4 minutes then set to one side.  


2: Heat a large casserole pan then fry the onions in some oil until golden this will take about 10 minutes then add the ginger, garlic and continue to cook for 5 minutes. Add the spices, curry paste and puree, cook for a few minutes then pour in the water and simmer for a couple of minutes. Spoon the chicken into the pan and stir well to combine.


3: Meanwhile rinse the rice really well and then cook in a pan of boiling salted water for exactly 6 minutes, do not overcook. Drain then scatter the rice gently on top of the chicken curry. Pop a lid on then transfer to an oven set at 160℃ / gas mark 3 for 1 hour. Before serving give the dish a gentle stir and scatter over some fresh coriander

Store Cupboard Chicken Biriyani

Store Cupboard Chicken Biriyani

This may on first glance look like a long list of ingredients but the spices are all a bonus to add levels of flavour to this fragrant rice dish. I added them as I had them in my store cupboard but at the very least a good shop bought curry paste will be perfect. Serve with a garlic naan bread on the side to mop up that curry sauce.

PREP 15 minutes
TOTAL 2 hours 20 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

Marinade
  • 500 g chicken thighs boned and diced
  • 1 tbsp Korma paste
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • 1 tbsp garam masala
  • 1 Heaped teaspoon ginger grated
  • 1 Heaped teaspoon minced garlic
  • 70 ml natural yoghurt
  • 1 tbsp lemon juice
Curry Base
  • 2 onions sliced
  • 1 tbsp garlic minced
  • 1 Heaped teaspoon ginger grated
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp korma paste
  • 1 tbsp tomato puree
  • 300 ml water
  • 250 g basmati rice
  • 3 tbsps fresh coriander

1: Stir the chicken into the marinade ingredients then leave to stand for at least an hour. Fry the chicken in a large pan over a high heat for 3-4 minutes then set to one side.  


2: Heat a large casserole pan then fry the onions in some oil until golden this will take about 10 minutes then add the ginger, garlic and continue to cook for 5 minutes. Add the spices, curry paste and puree, cook for a few minutes then pour in the water and simmer for a couple of minutes. Spoon the chicken into the pan and stir well to combine.


3: Meanwhile rinse the rice really well and then cook in a pan of boiling salted water for exactly 6 minutes, do not overcook. Drain then scatter the rice gently on top of the chicken curry. Pop a lid on then transfer to an oven set at 160℃ / gas mark 3 for 1 hour. Before serving give the dish a gentle stir and scatter over some fresh coriander

Click here if you'd like to buy my latest cookbook.